Side Pannel
Pistachio Chicken
Ingredients List
- 6 tb All-purpose flour, divided
- 1 lb Chicken cutlets, about 1/2"
- -thick, (or kip filets)
- 1 lg Egg
- 1/2 c Unsalted shelled pistachios
- -(or almonds)
- 1 ts Salt
- 1/2 ts Freshly ground pepper
- 1/4 c Butter or margarine
- Lemon wedges, for garnish
Directions
Place 2 tablespoons flour on plate. Coat chicken cutlets with flour and
shake off excess. Place in a single layer on wax paper or wire rack.
Lightly beat egg in shallow bowl. Process remaining 4 tablespoons flour
with the nuts, salt and pepper in blender until finely chopped; transfer to
shallow bowl or plate.
Heat butter in 12-inch skillet over medium-high heat. Dip one cutlet at a
time in egg, coat with pistachio mixture and add to skillet. Saute cutlets
until golden brown, 2 to 3 minutes per side. Drain on paper towels. Serve
with lemon wedges and mashed sweet potatoes.
Per serving: Cal: 385 / Prot: 31g / Fat: 23g / Carb: 14g / Sodium: 760 mg /
Chol: 165 mg
shake off excess. Place in a single layer on wax paper or wire rack.
Lightly beat egg in shallow bowl. Process remaining 4 tablespoons flour
with the nuts, salt and pepper in blender until finely chopped; transfer to
shallow bowl or plate.
Heat butter in 12-inch skillet over medium-high heat. Dip one cutlet at a
time in egg, coat with pistachio mixture and add to skillet. Saute cutlets
until golden brown, 2 to 3 minutes per side. Drain on paper towels. Serve
with lemon wedges and mashed sweet potatoes.
Per serving: Cal: 385 / Prot: 31g / Fat: 23g / Carb: 14g / Sodium: 760 mg /
Chol: 165 mg
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